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French Intermediate RLO 18 - regional dishes

Description

This RLO focuses on listening (main skill) and reading (sub-skill). Its main objective is understanding descriptions of regional recipes.

Subjects

reading | food | dishes | cooking | languages | regional | recipes | listening | ingredients | french | European Languages | related subjects | R000

License

Attribution-Share Alike 2.0 UK: England & Wales Attribution-Share Alike 2.0 UK: England & Wales http://creativecommons.org/licenses/by-sa/2.0/uk/ http://creativecommons.org/licenses/by-sa/2.0/uk/

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Writing: Recipes and Methods

Description

Look at other websites to help you further with this subject.

Subjects

zip | writing | recipes | methods | CATERING / FOOD / LEISURE SERVICES / TOURISM | N

License

Attribution-Noncommercial 2.0 UK: England & Wales Attribution-Noncommercial 2.0 UK: England & Wales http://creativecommons.org/licenses/by-nc/2.0/uk/ http://creativecommons.org/licenses/by-nc/2.0/uk/

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Making stilton and broccoli soup

Description

This annotated video shows a step-by-step guide to making stilton and broccoli soup. This resource was funded by the LSN as part of the Q projects programme and was designed and produced by Doncaster College.

Subjects

catering | soups | food preparations | cooking | cookery | foods | recipes | LSN | Technology and Food and Beverages | CATERING / FOOD / LEISURE SERVICES / TOURISM | UK EL04 = SCQF 4 | Foundational Level | NICAT 1 | CQFW 1 | Foundation | GCSE D-G | NVQ 1 | Intermediate 1 | | UK EL05 = SCQF 5 | Intermediate level | Intermediate | NICAT 2 | CQFW 2 | Intermediate | GSCE A-C | NVQ 2 | | UK EL06 = SCQF 6 | Advanced courses | NICAT 3 | CQFW 3 | Advanced | A/AS Level | NVQ 3 | Higher | SVQ 3 | UK EL07 = SCQF 7 | Higher Certificate | NICAT 4 | CQFW 4 | NVQ 4 | Advanced Higher | SVQ 4 | HN Certificate | Students | Learning | Employability | N

License

Attribution-Noncommercial-Share Alike 2.0 UK: England & Wales Attribution-Noncommercial-Share Alike 2.0 UK: England & Wales http://creativecommons.org/licenses/by-nc-sa/2.0/uk/ http://creativecommons.org/licenses/by-nc-sa/2.0/uk/

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OER Visualisation Project: Report (Tools, tricks and recipes)

Description

Final post from the JISC/JISC CETIS funded OER Visualisation project. This post summaries output (including visualisation and recipes) produced over the 40 day project.

Subjects

visualisation | oai-pmh | cetis | ukoer | repository | recipes | jisc | Technologies | J000

License

Attribution 2.0 UK: England & Wales Attribution 2.0 UK: England & Wales http://creativecommons.org/licenses/by/2.0/uk/ http://creativecommons.org/licenses/by/2.0/uk/

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DL3M35 Gastronomy

Description

This unit is designed to give candidates an understanding of the consideration required in the compilation of a meal. It will draw on the experiences gained in previous related units. The Gastronomy unit will help develop the candidate’s understanding of food and its uses, menu compilation and production, wine and the customer’s needs. There are four learning outcomes. On completion of the unit the candidate should be able to: 1. Explain the criteria for planning menus suitable for a range of occasions and establishments. 2. Identify and evaluate wines and their suitability to match them with a variety of dishes. 3. Design a menu satisfying customer expectations. 4. Critically evaluate a gastronomic experience.

Subjects

DL3M 35 | Menu design | Nutritional intake | Costing recipes | Wine tasting | SCQF Level 8

License

Licensed to colleges in Scotland only Licensed to colleges in Scotland only Except where expressly indicated otherwise on the face of these materials (i) copyright in these materials is owned by the Scottish Qualification Authority (SQA), and (ii) none of these materials may be Used without the express, prior, written consent of the Colleges Open Learning Exchange Group (COLEG) and SQA, except if and to the extent that such Use is permitted under COLEG's conditions of Contribution and Use of Learning Materials through COLEG’s Repository, for the purposes of which these materials are COLEG Materials. Except where expressly indicated otherwise on the face of these materials (i) copyright in these materials is owned by the Scottish Qualification Authority (SQA), and (ii) none of these materials may be Used without the express, prior, written consent of the Colleges Open Learning Exchange Group (COLEG) and SQA, except if and to the extent that such Use is permitted under COLEG's conditions of Contribution and Use of Learning Materials through COLEG’s Repository, for the purposes of which these materials are COLEG Materials. http://content.resourceshare.ac.uk/xmlui/bitstream/handle/10949/17761/LicenceSQAMaterialsCOLEG.pdf?sequence=1 http://content.resourceshare.ac.uk/xmlui/bitstream/handle/10949/17761/LicenceSQAMaterialsCOLEG.pdf?sequence=1 SQA SQA

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DL4335 Management of Food and Beverage Operations

Description

• Evaluate the effectiveness of the operational plan.

Subjects

DL43 35 | Menu | Advertising | Food orders | Standard recipes | Linen requirements | Table Plan | Style of service | SCQF Level 8

License

Licensed to colleges in Scotland only Licensed to colleges in Scotland only Except where expressly indicated otherwise on the face of these materials (i) copyright in these materials is owned by the Scottish Qualification Authority (SQA), and (ii) none of these materials may be Used without the express, prior, written consent of the Colleges Open Learning Exchange Group (COLEG) and SQA, except if and to the extent that such Use is permitted under COLEG's conditions of Contribution and Use of Learning Materials through COLEG’s Repository, for the purposes of which these materials are COLEG Materials. Except where expressly indicated otherwise on the face of these materials (i) copyright in these materials is owned by the Scottish Qualification Authority (SQA), and (ii) none of these materials may be Used without the express, prior, written consent of the Colleges Open Learning Exchange Group (COLEG) and SQA, except if and to the extent that such Use is permitted under COLEG's conditions of Contribution and Use of Learning Materials through COLEG’s Repository, for the purposes of which these materials are COLEG Materials. http://content.resourceshare.ac.uk/xmlui/bitstream/handle/10949/17761/LicenceSQAMaterialsCOLEG.pdf?sequence=1 http://content.resourceshare.ac.uk/xmlui/bitstream/handle/10949/17761/LicenceSQAMaterialsCOLEG.pdf?sequence=1 SQA SQA

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Preparation for stilton and broccoli soup

Description

This annotated video shows a step-by-step guide to preparing the ingredients before making stilton and broccoli soup. This resource was funded by the LSN as part of the Q projects programme and designed and produced by Doncaster College.

Subjects

catering | soups | cooking | food preparation | recipes | cookery | foods | LSN | CATERING / FOOD / LEISURE SERVICES / TOURISM | Technology and Food and Beverages | UK EL04 = SCQF 4 | Foundational Level | NICAT 1 | CQFW 1 | Foundation | GCSE D-G | NVQ 1 | Intermediate 1 | | UK EL05 = SCQF 5 | Intermediate level | Intermediate | NICAT 2 | CQFW 2 | Intermediate | GSCE A-C | NVQ 2 | | UK EL06 = SCQF 6 | Advanced courses | NICAT 3 | CQFW 3 | Advanced | A/AS Level | NVQ 3 | Higher | SVQ 3 | UK EL07 = SCQF 7 | Higher Certificate | NICAT 4 | CQFW 4 | NVQ 4 | Advanced Higher | SVQ 4 | HN Certificate | Learning | Design and delivery of programmes | Students | N

License

Attribution-Noncommercial-Share Alike 2.0 UK: England & Wales Attribution-Noncommercial-Share Alike 2.0 UK: England & Wales http://creativecommons.org/licenses/by-nc-sa/2.0/uk/ http://creativecommons.org/licenses/by-nc-sa/2.0/uk/

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